Recipe of the Week: Easter Brunch Quiche

There's no doubt about it: We adore eggs on Easter (we even paint our nails like 'em) and quiche is the go-to classic brunch fare for Sunday morning. The egg base is the perfect blank canvas for whatever veggies, cheeses and other tasty seasonal flavors you feel like adding. This unique Food Network quiche recipe from our fave TV nutrition guru, Ellie Krieger, features slow cooked caramelized mushrooms, meaty mushrooms and sharp Gruyere cheese to create a delicious dish (that's actually good for you) in a snap.

Ingredients For the Crust:

Cooking spray3/4 cup rolled oats1/2 cup all-purpose flour1/4 teaspoon salt3 tablespoons cold, unsalted butter, cut into small pieces3 tablespoons cold, lowfat buttermilk

Ingredients For the Filling:

4 teaspoons olive oil1 large onion, sliced thinly into half moons8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/4 teaspoon dry mustard1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)3 large eggs3 egg whites1 cup evaporated fat-free milk (not condensed milk)2/3 cup grated Gruyere cheese (about 1-ounce)

Instructions:

Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme. In a medium bowl whisk together the eggs, egg whites and evaporated milk.Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

Nutritional facts per serving (Serving size: 1 wedge): Calories 270; Total Fat 14 g; (Sat Fat 6 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 14 g; Carb 24 g; Fiber 2 g; Cholesterol 125 mg; Sodium 430 mg

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Image Credit: Courtesy Food Network

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